| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed large trash can in front of handsink. CDI-PIC moved trashcan. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce over RTE lettuce. CDI-PIC changed storage order. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed slicer soiled. When asking about cleaning process PIC said they only rinse with sanitizer. CDI-PIC was informd it is a wash/rinse/sanitize and followed procedure during inspection.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 5 soiled dishes stored as clean. CDI-PIC took to be washed. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep line by grill holding food at 46-47F. (dressing, mushroom sauce, cheese sauce, pico) Cold drawers are working fine. CDI-PIC voluntarily discarded all food on top, called maintenance, and will keep food on a 4hour time limit until unit is fixed. VR REQUIRED 2/14/2020.
Observed chicken in the stand up above temp. PIC did not know why it had warmed up. CDI-PIC voluntarily discarded. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed bean soup, potatoe gratin, beef/cheeses mix in WIC with no datemarks. CDI-PIC stated they were made yesterday, PIC datemarked. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed food items prepared today:tomatoes, coleslaw, cheese dip, cooling in plastic containers covered and above 41F. CDI-PIC uncovered and was informed proper cooling has to allow for cool air to reach food. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one box of food stored on floor in freezer. Observed lemon/limes stored under shelf near the handsink and lemons/limes were almost directly underneath handsink creating a splash hazard. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed prep unit and dishmachine not holding correct temps. Observed ice cream scoops with flowing water leaking onto the floor. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.110 Mechanical Warewashing Equipment, Wash Solution Temperature - PF Observed dish washer being used for glasses and when EHS ran data plate through 4times temperature only reached 158F. Called maintenance out while on-site. Dishmachine reached 165F after 8times, maintenance is repairing. VR REQUIRED 2/14/2020. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the inside crevices of prep unit in need of cleaning. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken tiles in kitchen area and holding water. |